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Grilled Steak With Garlic And Hot Pepper Marinade
Ingredients
- 2 c. extra virgin olive oil
- 1 x garlic head cloves smashed
- 2 x red bell pepper roasted, quartered, peeled, seeded and coarsely minced
- 2 x yellow bell pepper roasted, quartered, peeled, seeded and coarsely minced
- 2 x poblano pepper roasted, quartered, peeled, seeded and coarsely minced
- 1/2 c. parsley coarsely minced
- 4 whl New Mexico red chiles coarsely minced
- 4 whl ancho chiles coarsely minced
- 8 x New York strip steaks - (10 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 16 x plum tomates halved Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. crumbled Cabrales blue cheese
Directions
- For the Garlic and Warm Pepper Marinade: Combine all ingredients in a mixing bowl.
- For the Steaks: Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hrs or possibly overnight. Cover the remaining marinade and place in the refrigerator.
- One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat till smoking. Remove steaks from the marinade and season with salt and pepper to taste. Grill for 4 min on each side for medium-rare doneness.
- For the Roasted Tomatoes With Cabrales Blue Cheese: Preheat oven to 400 degrees. Place tomatoes in a baking dish, drizzle with extra virgin olive oil and season with salt and pepper to taste. Roast till soft, about 15 to 20 min. During last 5 min of cooking sprinkle the blue cheese over the tomatoes.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Grilled Steak with Garlic and Warm Pepper Marinade with Roasted Tomatoes with Cabrales Blue Cheese."
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